Coffee Almond Bonbons

For the Coffee Almond Bonbons

Ingredients Preparation
  • 254g
    Heavy cream
  • 64g
    Dark Roasted Espresso
  • 13g
    Ground Coffee Beans
  • 63g
    Glucose DE 38
  • 63g
    invert sugar
  • 10g
    Butter
  • 344g
    Milk Chocolate
  1. Line bonbon molds with thin layer of tempered chocolate.
  2. Roll a piece of almond paste to fit into the center of the hollow mold. Set into molds.
  3. Bring the heavy cream, espresso and coffee grounds to a boil. Infuse for 5 minutes, strain out the liquids and set aside.
  4. Use the above liquids (re-scale to 260 grams), and combine this with the sugars and butter. Heat to 70 Celcius.
  5. Pour over the chocolate and allow this to sit for a few moments. Blend to emulsify.
  6. Pipe into chocolate lined molds when the ganache is at 29 Celsius. Place the filled molds in the cooler for 10 minutes and remove to allow to set at room temperature.
  7. Once the ganache is crystallized, cap the molds with tempered chocolate.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528